Singaporean Curry Noodles

When I cook, I am never ready with my ingredients. I just turn the heat on and start chopping some garlic (I love garlic). Then I think about what next!! But, not with this dish.  One has to have all your ingredients ready to go - timing is everything. Time to add, time to toss, time to know exactly when to stop cooking the veggies and noodles, so on and so forth. I was especially scared making this dish because I hope my friend Cha approves this dish - She is from Singapore and knows her Singapore noodles!!!! Cha - Do you approve? :)

Ingredients:

1 cup vermicelli

1 cup cabbage, julienne 

1 cup carrots, julienne

1/2 cup green peppers, julienne

1 cup onions, julienne

1/2 cup celery, julienne

2 green onions stalks (and some more for garnish)

2 cloves garlic, finely chopped

2 tbsp ginger, finely chopped

1/2 tsp Sriracha sauce/Sambal olek

2 tbsp Curry powder (or more depending on your taste)

2 tsp soy sauce + 1/2 tsp soy sauce

1/2 tsp vinegar + 1/2 tsp vinegar

Fish sauce

Vegetable oil

Sesame oil

1 egg, beaten

Ready? Set? Go!!!

1. First prepare the vermicelli following package directions. Make sure you add oil and salt to the boiling water when you cook the vermicelli. Vermicelli cooks really fast so make sure you are standing right there tasting for doneness. If you overcook the noodles, no guarantee for the taste of this recipe ;) Drain when done, add cold water, and set aside for a few minutes. Now add some oil and toss well while separating the noodles.  Put the vermicelli in the fridge until you are ready with your veggies (The deal here is that you want the noodles as dry as possible)

2. Heat some vegetable oil in a wok and let it get real hot. Add the onions, saute for a minute. Add the chopped garlic and ginger. Sautee for another 2 to 3 minutes. Add all the veggies and keep stirring. Keep the flame on high because you do not want any water to accumulate in the wok. Keep stirring. Add some seasonings: 1/2 tsp soy sauce, 1/2 tsp vinegar, salt, and black pepper.  Saute until veggies are cooked to your taste (I like my veggies a bit crunchy!)  Set aside.

3. Now we are ready to season the vermicelli. Heat vegetable oil in a wok. Add few drops of sesame oil (this is very strong, so add only a few drops).  Add the sriracha sauce, soy sauce, and 1 tbsp curry powder and constantly stir without letting it burn (just few seconds).  Add the noodles and toss well coating the sauces. Keep the flame on high. You dont want the noodles to cook really at this point but just to coat. If you think the wok is too dry, add some veg or olive oil.  Add the veggie mixture, add the remainder 1 tbsp curry powder and toss again. Add some some drops of fish sauce. Set aside.

4. Heat some oil in a wok (I promise this is the last time!).  Add the beaten egg and make and omlette. Add some salt and black pepper. When cooked cut the omelette into long pieces and add on the noodles.

5. Garnish with some green onions. Keep soy sauce and vinegar handy for adding on the top.

- Fish sauce is really fishy. You may not like the taste so use cautiously.

- If the dish is not salty enough, adjust your seasonings.

- Curry powder needs to cook or else it will taste raw. I used Mccormick curry powder.